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Sesame-Soy Milk
¼ cup tahini
½ cup soy flour
6 cups water
½ tsp sea salt
Mix tahini and soy flour until well
blended. Add water, just one or two
spoonfuls at a time at first, mixing care-
fully and thoroughly to insure smooth-
ness. (For convenience this may be done in a blender.) Bring
to a simmer on low heat, placing an asbestos pad under the
pot if one is available. Simmer gently for 40 minutes, stirring
often (especially at the beginning) to prevent lumping. Add
salt and simmer for 5 minutes more. Makes about 6 cups.
(over)
Back:
Sesame soy milk may be used in place of dairy milk or plain soy
milk in nearly any recipe, or it may be used as a beverage, on
cereal, etc. It will keep for several days if refrigerated — separation
is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can
make richer or thinner milks; with the addition of a bit of honey,
soy sauce or miso, these ingredients can form the basis for sweeter
beverages or for gravies.
natural recipes boston, mass © 1973
44 robinwood ave. 02130 (617) 522-0299
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# Sesame-Soy Milk
*Natural Recipes, Boston, Mass., 1973*
## Ingredients
- 1/4 cup tahini
- 1/2 cup soy flour
- 6 cups water
- 1/2 tsp sea salt
## Instructions
1. Mix tahini and soy flour until well blended.
2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.)
3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available.
4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping.
5. Add salt and simmer for 5 minutes more.
6. Makes about 6 cups.
## Notes
Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies.